Barley is a versatile cereal grain with a rich, nutlike flavor and an appealing chewy, pasta-like consistency when cooked. Recognized as one of the oldest grains, dating back to ancient civilizations, barley is used in a variety of dishes, ranging from bread and soups to stews and salads. It's a significant source of dietary fiber, vitamins, and minerals, particularly beneficial for heart health, digestion, and for maintaining a balanced diet.
"The beta-glucan in barley is a type of soluble fiber that targets LDL," Lori McCall, MS, RD, LDN, a freelance plant-based writer based in Western NC, explains.
A 2009 review in Annals of Family Medicine showed significant decreases in LDL, as well as triglycerides and total cholesterol, after just a few weeks of consuming barley.